Directions:
- Bring chicken broth to a simmer in a sauce pan over medium heat. Reduce to low to keep warm.
- Melt 2 tbls of the butter with the olive oil in a large sauce pan over medium heat. Add the shallots and saute until tender, about 5 minutes. Add the rice, and toast & stir for 1 minute. Add the wine and stir until evaporated. Add 1 cup hot broth; simmer until absorbed, stirring frequently. Add the remaining broth, a half a cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender (about 30 minutes.)
- When all the broth has been absorbed, stir in cheese and remaining tablespoon of butter. Then stir in basil and lemon juice. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.29 Kcal (2036 kJ) | ||
| Calories from fat | 211.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.47g | 36% | |
|---|---|---|---|
| Cholesterol | 44.9mg | 15% | |
| Sodium | 407.01mg | 17% | |
| Potassium | 140.01mg | 3% | |
| Total Carbs | 47.2g | 16% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 291.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 329.02 Kcal (1378 kJ) | ||
| Calories from fat | 142.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 36% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 15% | |
| Sodium | 275.38mg | 17% | |
| Potassium | 94.73mg | 3% | |
| Total Carbs | 31.93g | 16% | |
| Sugars | 1.83g | 11% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 9.86g | 29% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 197.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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